ST. LOUIS TOASTED RAVIOLIS

By BobD

Ingredients

• 50 uncooked raviolis, fresh or frozen
• 1 1/2 cups milk or evaporated milk
• 1 1/2 cups dry bread crumbs
• Corn oil for deep frying
• 1/2 cup grated Parmesan cheese
• Meat, tomato or butter sauce

Details

Servings 50
Adapted from events.nytimes.com

Preparation

Step 1

If raviolis are frozen, defrost. Dip raviolis into milk and then into bread crumbs.

Heat the oil to 375 degrees and deep-fry the raviolis until golden brown, two to three minutes; turn to cook evenly. Remove from the oil; drain.

Sprinkle with cheese and serve, with sauce for dipping.

YIELD 50 raviolis, enough for 8 to 10 people as hors d'oeuvres